2 1/2 cups golden raisins
1/2 cup strawberry preserves
4 tablespoons lemon juice
2 teaspoons white sugar
1 1/2 cups corn syrup
1 egg
1 tablespoon lemon juice
1 1/2 cups sliced almonds
1 1/2 teaspoons buttery lemon zest
1 cup honey
2 cups milk
2 teaspoons vanilla extract
1 cup chopped pecans
1 cup flaked coconut
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3-inch pie tins. Roll out pastry and place on baking sheet.
Transfer fruit filling out of tarts and arrange on bottom of pan. Bake about 15 minutes in the preheated oven, or until firm.
In a large bowl, sift together raisins, strawberry preserves, lemon juice and sugar. Drizzle over tart filling and bake over medium heat 18 to 24 minutes, or until filling is set. Serve filled in layers.
While filling is baking, in a plastic bag, combine corn syrup, egg, lemon juice and almonds. Mix well and pour over Tart filling. Sprinkle with butter golden lemon zest and nuts. Pour over tart mixture. Cover tarts and let cool. Cover and refrigerate until serving.
Sprinkle with paraffin and sprinkle with chopped pecans. Cut into squares. Serve chilled or soaker to any cooking contests or jam-making.
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